USC English Language Program COOKBOOK
USC English Language ProgramCOOKBOOK[2015-2016] Take your taste buds on a tour around the world! M ADE BY C HEF S F ROM :Brazil, China, Iran, Italy, Japan, Kazakhstan, Mexico, Poland, SouthKorea, Spain, Taiwan, Turkey, Venezuela, and the United States.Special thanks to Hannah Nho, Esther Lee, the Office of InternationalServices, and the teachers and students of the English LanguageProgram.
Ruri NojiriSukiyaki (Japanese Hotpot)Sukiyaki is one of the most popular hotpot dishes in Japan. It has a sweet andsalty flavor a little bit like teriyaki sauce,but with beef and vegetable in the mix,it has its own Sukiyaki taste people loveso much. In Japan, we use RAW EGG’as a dipping sauce! It makes sukiyakimore yummy!!Ingredients (Serves 4) ½ head napa cabbage (1.8 oz/690 g) ½ bunch shungiku (Tong Hao or Garland Chrysanthemum) (7 oz/200 g) 1 Tokyo negi/long onion 1 package enoki mushrooms 8 shiitake mushrooms, carve decorative shapes 1 package Yaki Tofu (Broiled Tofu) (9 oz/255 g) ⅓ carrot for decoration (optional) 1 package shirataki noodles (yam noodles) (7 oz/198 g) 1 Tbsp. cooking oil 1 lb (454 g) thinly sliced beef rib eye for Sukiyaki (or slice your own meat) 1 Tbsp. brown sugar 1 cup dashi (or water) to dilute the sauceSukiyaki Sauce 1 cup (240 ml) sake 1 cup (240 ml) mirin ¼ cup (60 ml) sugar 1 cup (240 ml) soy sauceInstructions1. Combine 1 cup sake, 1 cup mirin, ¼ cup sugar, and 1 cup soy sauce in a smallsauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
2. Prepare sukiyaki ingredients. Cut napa cabbage/Shungiku/Tokyo negi into 5 cmwide.3. Discard the bottom part of enoki mushrooms and tear into smaller bundles.4. Discard the shiitake stem and decorate the top of shiitake if you like.5. Cut tofu into smaller pieces (I usually cut into 6-8 pieces).6. If you like, you can slicesome carrots and thenstamp them into a floralshape for decoration.7. Drain and rinse the shiratakinoodles. Put all theingredients on one bigplatter for the table or intosmaller individual servings.8. Set a portable gas cook top at the dining table and heat a sukiyaki pot (or any pot)on medium heat. When it’s hot, add 1 Tbsp. cooking oil.9. Place some of sliced beef to sear and sprinkle 1 Tbsp. brown sugar. Flip and cookthe meat. You can pour a little bit of Sukiyaki Sauce over the meat and enjoy thesweet and nicely caramelized meat now, or continue to next step and eat it later.10.Pour 1 cup of Sukiyaki Sauce and ⅓ cup dashi (or water) in the pot.11.Place some of the ingredients in the pot. Put the lid on and bring to a boil. Onceboiling, turn the heat and simmer until the ingredients are cooked through.12.Once the food is cooked, you can start enjoying them. We usually use raw egg asa dipping sauce!!13.Enjoy!
Yamiko WakabayashiOkonomiyaki (Meat and Vegetable Japanese Pancake)【Ingredients】(serves 2)・80g all-purpose flour・100cc water・2 eggs・80g sliced pork belly・300g chopped cabbage leaves・10g chopped green onion・1 tbsp. vegetable oil・okonomi sauce or vegetable andfruit sauce (tonkatsu sauce)・mayonnaise (if you like)・bonito flake (if you like)・green seaweed (if you like)【Directions】1.2.3.4.5.6.7.8.9.Mix flour with water in a medium-sized bowl.Add eggs and vegetable ingredients into the batter.Heat oil in a large skillet.Pour enough batter to make a single-serving cake (about 20cm acrossand 2cm thick).Cook one side on medium-low heat for about 4 minutes.Put 3 sliced pork on top of the batter. And then, turn over it.Cook the other side for about 4 min, and turn over again.Cook for 3 min again until golden brown.Remove the pancake to serving plate and immediately spread okonomisauce over top. Add some mayonnaise, green seaweed and bonito flakeif you like.
Sujin ChoDduk Guk (Korean Rice Cake Soup)– a lazy(simple and easy!) version* This is a traditional breakfast dish on the New Year’s Day. However, it canbe enjoyed anytime, when something warm and hearty is appreciated, inparticular.* Ingredients (for 2 persons):100g minced beef2 cups of sliced Korean rice cake (available at Korean markets or KoreanRice Cake stores)150g Tofu (optional)2 minced (or crushed) garlic clovesone egg2 tbs of Korean soup soy sauce (or 1 teaspoon of Salt can be used, thoughless flavorsome / Please note the Korean soup soy sauce tastes quitedifferent from the regular soy sauce.)1 tbs of sesame oil5 cups of waterPepper and Salt (a few pinches)One small piece of Seaweed (optional, for garnish)* Cooking time: approximately 15 min including preparation
* Directions :1. Put 1 tbs sesame oil to the pot and saute minced(or crushed) garlic andmeat in the medium heat.2. Add 1 tbs Korean soup soy sauce to season the meat.3. Pour 5 cups of water in the pot and boil.4. Add two cups of sliced Korean rice cake (and sliced Tofu) and boil untilthe rice cakes float on the surface of the broth.5. Add one egg to the soup and stir the soup two to three times after 30seconds.6. Season with the remaining Korean soup soy sauce (and salt if needed).7. Serve when hot with pepper (Garnish with a few sliced seaweeds ifavailable).
桂花糖藕准备时间：20Lotus root with Sweet FlowerminSauce( A chinese appetizer and dessert )石山Shan烹饪时间：2 �用食材：莲藕 800gPreparation time: 20 minCooking time: 2 hoursMakes: 1Serving: 2-3Ingredients:lotus’ root 800gglutinous / sticky rice 200g糯米 200gdried jujube 5g枣干 5gcrystal sugar 60g冰糖 60gbrown sugar 60g红糖 60gcanned osmanthus flower sugar sauce 40g糖桂花 40g使用工具：牙签 10，筷子 1，大煮锅烹饪方法：Utensil:toothpicks 10pcschopsticks or a thin stick. 1 pclarge pot 11. 糯米提前用清水泡一天。Method:2. 在藕头连同藕蒂切掉两三厘米，1.water for one ��，沥干。2.including holes, then drain .sugar and 20g of osmanthus sugar.6. 用Cover the pot after its boiling and simmerfor 2 hours.7. �。凉透后切片，浇上桂花Place it into a pot, add 2L water over thelotus. Add in jujube, brown sugar, crystal红糖加入。约 2 小时。Cover the lotus’ end as a lid and attachwith toothpicks.5. �莲藕，再把大枣、冰糖、Fill the hole with rice, use stick tocompact but not too much.4. t off 2-3cm the end of lotus for lid use.Peel the skin and wash the lotus3. �的太满。Wash the rice and leave them in clean7.Turn off the fire and cool down naturally,slice then into 1cm thin piece, eat withosmanthus flower sugar sauce.
Crystal LiChinese Style Mango PuddingPrep Time: 5 minutes Cook Time:30 minutesTotal Time: 4 hoursYield: making 8 dessertservingIngredients 6 big size mature mangoes Fresh cream 200ml, chilled White granulated Sugar 170g Unflavored Gelatin Powder 40g Hot water 350ml Clear water 450ml Condensed MilkInstructions1. Cut fresh mango in half and thendice the fresh mangos out.Blending 4 mangos into Purée.2. Leave the rest mango dices in aseparate container.3. Place a bowl, Mix sugar and gelatinpowder first, then add hot water.4. Put step 3 into blender with step 1,blending for another 1 minute. Then mix fresh cream and clear water.Drain/ Filter the mango puree via sieve.5. Dividing the step 2 mango dices into 8 small dessert cups, then fillwith the step 4 mango puree. Move to refrigerator for 4 to 6 hoursuntil completely set.6. Before eating, decorate with mango cubes and mint leaves. If you asweet tooth, pour some condensed milk.
Shinhee Lee How to cook Bibimbap Preparation time 20 mins, cooking time 30 minsIngredients :100g carrot,100g zucchini,100g lettuce(or any kind of green leaves),100g oyster mushroom,100g bean sprouts, one egg,1 serving of steamed rice,100g minced beef(optional)(All vegetables can be replaced as you like!)1Tbsp Soy souce,1 tsp Sesame seed,1 Tpsp gochujang paste,1Tpsp sesame oil (Gochujang paste can befound in Korean market),1tsp minced garlic,1tsp sugar,1tsp pepper,and saltDirections:1) Cook steamed rice (or buy ready-made rice)2) If you are not vegetarian, prepare 100g minced beef and marinate it for20 30 mins.Season it with 1/4 tsp of minced garlic, 1 Tbsp of soy souce, 1Tbsp ofsesame oil, I tsp of sugar, and little bit of pepper.3) Julienne the carrot and zucchini. Cut lettuce(or any vegetables you want)into thin layers.Prepare mushrooms in thin layers and also bean sprouts.* A handful of julienned carrot/zucchini/lettuce/mushroom/bean sproutwill be enough for 1 serving.
4) Add 1 Tbsp of cooking oil and cook each vegetable separately with 1/4 tspof salt.Cook all of the vegetable on medium high heat for about 2 3 mins. Wheneach of them is cooked, put them on the plate nicely so that they can cooldown.5) Add 1 Tbsp of cooking oil in a wok and cook meat on a medium high heatuntil it is fullycooked.6) Fry sunny-side up egg.7) Put the rice into a bowl and add the meat, assorted vegetables, and theegg on top of the rice.8) Put 1 Tbsp of sesame oil, 1 Tbsp of gochujang paste (increase the amountof gochujang pasteif you want spicy) and mix the ingredients well in the bowl and enjoy! J
Carla RojosHOW TO MAKE A BRAZILIAN BARBECUE1. PICANHA - how to pronounce it is: pee-con-ya, with the emphasis onthe con.2. Chose an aged picanha if you can. Dry-aging is not common inBrazil, so I don’t have experience of having it that way. The wet-agedcuts in vaccuum packs are very common here. Great picanhas areexported in this way from Brazil, Argentina and Uruguay. In Spanishthe picanha is called tapa de quadril.The fibers run diagonally through the meat.3. The ideal weight for a whole picanha is between 1.3kg and 1.5kg(2lb 13 oz. – 3lb. 4oz.). Anything larger than that is more thanpicanha, and surely includes a part of the tougher outer-thigh regionrunning below the rump. The wide end of the picanha is the thickestand the toughest part. The tip is heaven.4. To get the full Brazilian churrasco experience, use organiccharcoal – the stuff that still looks like it came from a tree. The secondalternative, and probably the easiest, is a gas grill.5. Put some sausages on the grill as soon as you prepare yourfire. As we don’t use lighter fluid, we prefer to get the fire going with
some dripping pork fat. Fresh Brazilian pork sausage is made withthe thigh meat and is very similar to fresh Italian sausage. Thesesausages are wide enough to take their time on the grill and dripenough fat to get the most timid fire raging. Think of them as a wayto whet the appetite, yours and the fire’s.6. Score the fatty blanket on the picanha by making criss-crossingcuts into the fatty blanket covering one side of the picanha. Fatbehaves differently than meat when cooked. It loses more liquid andtherefore shrinks more. By scoring the fat, you can prevent the piecefrom curling and dis-forming while it grills. I also imagine that ithelps to free the liquid deliciousness in the fat allowing to run into themeat fibers.7. When preparing a picanha for the skewer cut against thegrain. The picanha is a big piece of meat and should be cut again athome before it is grilled. If you’d like to serve it on a big skewer likethey do in churrascaria restaurants, cut the picanha in 3 pieces ona angle perpendicular to the fibers running diagonallythrough the picanha. Then bend these pieces into semicircles,fat-side out, and place them on one large oiled skewer. This allowsyou to slice off delicately tender pieces without having to remove thepicanha from the skewer. You can then rub the exposed surface withmore rock salt and grill it some more. Every slice will have that outer,salty, crusty grilled deliciousness of the first slice. This is how they doit in churrascaria restaurants.
8. When preparing a picanha in steaks cut with the grain. If youdon’t have the large skewer, you need not fret. You can grill a picanhahome-style in thick steaks. This way is not as flashy, but I think theresults are superior. When dividing the whole picanha intosteaks, cut the meat in the same directions as thefibers. When you slice the grilled steaks to serve you will be slicingacross the fibers creating deliciously juicy morsels each with their ownlittle fatty edge.9. Roll the pieces of picanha in rock salt and nothing more. The traditionof churrasco celebrates the flavors of the meat. Marination or extraseasoning is reserved for cuts that are less tender and flavorful. Apicanha already has all the flavor and tenderness it needs. A a littlerock salt will seal in its juiciness and enhance its natural goodness. Ihave found that using table salt or kosher salt I have to use a largeamount to do the job of sealing in the juices leaving the meat toosalty. Rock salt heats up and reacts like a cooking surface on themeat. It also doesn’t penetrate nearly as much as finer saltsresulting in a lightly salty crust.10. Grill the steaks fat-side up for a few minutes until a little juice leaksout of the top of the steaks. If you are grilling on the big skewer, bothsides are the same, there is no fat-side. Turn the steaks onto theirsides to grill for a few more minutes. Finally grill fat-side downmoving the steaks away from the hottest part of the fire to avoidover-cooking and to reduce the chance of the fire flaring up from thedripping fat. Grill to your desired doneness. I use the finger poke toknow if the meat is done.11. Remove the finished meats and tap them with the side of a knife toknock off any extra rocks of salt. Let the meat rest a few minutesbefore slicing.12. Don’t be worried about serving the picanha all at once. Just as inthe churrascaria restaurants, meats are served a little at a time, asthey come off the grill. First serve the sausages sliced for everyoneto enjoy a little at a time. Then serve the pieces of picannha as theyfinish cooking.13. ENJOY IT!
Jeesun LeeDak Galbi (Stir-fried Spicy Chicken)Dak Galbi is very popular all over Korea. It is a spicy stir-fried chicken dishmade with boneless chicken, green cabbage, and other vegetables. Dakmeans chicken, and galbi means ribs. But, there are no ribs in it. Aftereating up the Dak Galbi, Koreans usually add some rice into the leftovers tomake fried rice.Ingredients:1 pound boneless chicken thighs1 green cabbage1 sweet potatoA handful of tteokbokki tteok (ricecakes)8 perilla leaves2 scallions
Sauce: So Simple Make the main sauceSugar: Soy sauce: Red chilli pepper paste: Sake : Garlic1: 1:1:1: 1Measured by paper cup Add 3Ts Red chilli pepper flakes, 1Ts sesame oil and black peppera little Into the main sauce.Directions:1. Cut the chicken into bite size pieces. Mix with the sauce and marinate for30mins at least.2. Cut the sweet potato, cabbage, perilla leaves, and scallion into smallpieces.3. Heat a pan over medium heat and put the Chicken, vegetables andtteokbokki tteok all together.4. Seems like the below picture, then you can start eating. You will probablyknow when you can eat this.5. After eating all up, add some rice (according to the amount of leftovers)and 1Tsp sesame oil into the leftovers. Stir happily, until all ingredients aremixed up properly. If you desire, you can add some dried seaweed.
Arek ArkadiuszKotlet Schabowy (pork ----''Kotlet Schabowy'' is a typical Polish dish for Sunday dinner.It is made of pork chop meat and is very similar to a Austrian WinnerSchnitzel, where a veal meat is used instead of a pork chop.Ingredients(for4serving):400g boneless pork chop1 egg1 cup breadcrumbsoil for fryingsalt (to taste)pepper (to taste)oregano (to taste)Utensils:1 tenderizermallet2 plates1 panormeatInstructions1. Slice the pork chop into 2 cm wide pieces.Rinse pork chops in lukewarm water.Tenderize the meat with some kind of tenderizer or meat mallet, untilit is almost 50% larger in area than before you started and it shouldbe around 5 mm wide.Set aside meat and allow them to dry for 10 minutes before next step.2. Prepare 2 plates.One with a lightly-beaten, raw egg.Second with the bread crumbs mixed with oregano.
3. Season meat with salt and pepper.Heat the oil in the pan (enough oil so that it covers the entirebottom surface) before next step.4. Take the prepared pork chops and carefully and individually dip firstinto egg on both sides and then into the bread crumbs mixture also onboth sides.5. Fry the pork chop on both sides on high heat until it is fried and browned.Repeat the step 5 with remaining cutlets. Alternatively, you can usetwo pans to speed the process.Hint: 1) After frying you can place it on a heatproof plate in a warm oven(about 200 degrees) covered with foil in order to not cool beforeserve.2) Serve with smashed potatoes and pickled cucumbers.
Gahee InKOREAN FOOD SOON TOFU SOUPServe for 1 personIngredients-soon tofu (soft tofu) 1 pack (150g)-egg 1-chopped green onion 1 Tbs-Source 2-3 Tbs-Water 2/3 cup-option: seafood or mushroom or meatSource (Mix all of them)-option: minced green onion 2Tbs-option: minced onion 2Tbs-option: sugar or honey powder 1tsp-option: salt 1tsp-chili powder 2Tbs-sesame oil 1Tbs-minced garlic 1Tbs-soy source 1Tbs1. Add water 2/3 cup with source 2-3Tsb2. Boil for 3 mins3. Add tofu (option: add mushroom or seafood or meat) and boil for 2mins4. Sprinkle chopped green onions and pepper5. After turn off the temperature, add one egg and do not stir (it lookslike poached egg)If you want the cooked egg, you could boil for 1-3 mins
Viviana TeofiloEggplant Parmigiana6 servingsMedium difficulty35 minutes preparation60 minutes cooking 1 hour resting foreggplantsINGREDIENTS:1.5 kg eggplants1/2 onion5-6 big leaves of basil150 gr Parmesancheese500 gr caciocavallocheese (You can find itin Italian market or youcan buy aged cheddarcheese in substitution)1 clove garlic1.5 liters of Tomato sauceSaltKosher saltA small spoon of sugarOlive oil (just a little bit to pan fry)Vegetable oil (enough for frying)Wash the eggplants and cut them lengthwise 1 cm thick with a mandolin ora knife.Put the eggplants in layers inside a colander and spread some kosher salton every layer. Put something very heavy on top, so that the eggplants canlose the bitter water they have inside. Let the eggplants rest for at least 1hour. After this time wash them with water and dry them.
In the meantime, dice the onion and cut the garlic very small, and simmerthem at medium/low heat in a pan with the olive oil until they are golden.Add the tomato sauce, with salt and sugar. Cover it and cook it until thetomato sauce becomes thick (15-20 minutes). Shred the basil with yourhands and add it in the tomato sauce after it's ready.Chop the cheddar cheese in thin slices and grate the Parmesan cheese.Fry the dry eggplants in a large pan with plenty of vegetable oil.In a casserole dish, make layers of tomato sauce, eggplants,cheese, repeating until the ingredients are gone. The last layer must betomato sauce with parmesan cheese.Bake in the oven at 200 degrees (Celsius ---- 400 Fahrenheit ) for 40minutes. Let rest at least 30 minutes before serving!For a healthier version you can roast the eggplants instead of frying them!!
Mira JeBulgogiKorean style barbecued beef. It’s one of the mosttraditional dishes in Korea.Ingredientsl 1 pound thinly sliced sirloin or tenderloinl 5 Tablespoons soy saucel 2 Tablespoons sugarl 1/2 cup peeled, finely chopped ripe Asianpearl 1/2 cup finely chopped oninl 1/4 cut chopped grreen onion or scallionl 2 Tablespoons minced garlicl 1 teaspoon minced gingerl 2 Tablespoons sesame oill 1/2 teaspoon ground black pepperDirections1. Combine beef, soysauce, sugar, Asian pear, onion, green onion,garlic, ginger, sesame oil and pepper in a bowl and mix well. Cover or seal then refrigerate at least 1 hour (or overnight)2. Preheat a grill pan or skillet for high heat and add all the meatand its juices. Cook, stirring constantly until most (but not all)of the liquid has evaporated and meat begins to brown.3. Serve with lettuce leaves and rice. To eat, make wraps byfolding a piece of steak and some rice inside a lettuce leaf.
June Shin[Kimchijeon]*Ingredients:- 1 cup of chopped Kimchi (storebought, somewhat fermented,preferably)- 2 Tbs of chopped onion- 1/2 cup of flour- 1/4 cup of water- 1/2
COOKBOOK [2015-2016] Take your taste buds on a tour around the world! MADE BY CHEFS FROM: Brazil, China, Iran, Italy, Japan, Kazakhstan, Mexico, Poland, South Korea, Spain, Taiwan, Turkey, Venezuela, and the United States. Special thanks to Hannah Nho, Esther Lee, the Office of International
USC Thornton School of Music Elizabeth M. Daley USC School of Cinematic Arts Gerald C. Davison USC Davis School of Gerontology James G. Ellis USC Marshall School of Business Marilyn L. Flynn USC School of Social Work Karen Symms Gallagher USC Rossier School of Education Howard Gillman USC Dor
SAP has developed a new radio frequency (RF) concept. This RF cookbook helps developers to begin working in the RF framework. It answers frequently asked questions and helps to avoid common errors. This RF cookbook also provides some useful tips about the standard layout and screen structure that should be applied in the standard transactions.File Size: 299KBPage Count: 59Explore further[PDF] SAP EWM RF Cookbook - Free Download PDFdlscrib.comEWM RF Cookbook SAP blog of John Kristensenjksap.wordpress.comRF Cookbook - Part I Description - SAP Communityarchive.sap.comRF Cookbook - Part I Descriptiondocshare01.docshare.tipsSAP EWM RF Framework - SlideSharewww.slideshare.netRecommended to you based on what's popular Feedback
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How To Cook (use this Arduino cookbook) What Is This Cookbook? This Arduino circuits and programming instruction guide is organized into a "cookbook" style layout. The cookbook illustrates how to create and write various arduino based circuits and programs. These instructions are organized into "Recipes" or instruction guides that can be
